Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

The aroma of the fermented milk produced by twenty-eight Lactobacillus delbrueckii subsp. bulgaricus strains was evaluated via quantitative descriptive analysis. According to the sensory analysis results, the fermented milks were grouped into milky-type, cheesy-type, fermented-type and miscellaneous...

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Detalles Bibliográficos
Autores principales: Liu, Ao, Liu, Qiqi, Bu, Yushan, Hao, Haining, Liu, Tongjie, Gong, Pimin, Zhang, Lanwei, Chen, Chen, Tian, Huaixiang, Yi, Huaxi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Chemistry and biochemistry variations during food fermentations by Dr. David Wang and Dr. RosaTundis
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532717/
https://www.ncbi.nlm.nih.gov/pubmed/36211740
http://dx.doi.org/10.1016/j.fochx.2022.100385

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532717/
https://www.ncbi.nlm.nih.gov/pubmed/36211740
http://dx.doi.org/10.1016/j.fochx.2022.100385

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